I miss my fresh figs. Each day for about four weeks in October, I fervently pluck them from our tree with fear that there won't be any left tomorrow. We were fortunate this year that no greedy squirrels got to them. Either they took no notice of the sweet bounty hiding in our backyard, or the little fox living under the patio scared them away. At least, we like to pretend it's a fox; it could easily just be a gopher or two, coming out of hiding in the dark to nibble at fallen fruit.
While Winter means fresh figs are unattainable, it also means that if you can find some good quality, unsulphured dried ones, your life will taste almost as good. I was able to get my hands on some of the Calimyrna variety, ones which seem to dry more plump and with a sweet, sugary residue on the outside. They were an addition to my breakfast this past weekend: A dreamy baked oatmeal, reminiscent of my favorite fruit cobbler.
The smell, upon emerging from the oven, is intoxicating and inexplicably buttery. As I was bringing some to my mom later that morning it sat, patiently, on the passenger seat next to me and filled the car with a life-altering and heavenly aroma. Half of it was already gone.
When serving for yourself, top with a dollop of creamy yogurt and a drizzle of raw honey, as I did. Scoop all the succulent juices from the bottom of the pan. Go back for seconds. Go back for thirds and call it lunch. I would also advise making it dinner, however I doubt any will remain.
If you don't like buckwheat, or haven't any on hand, simply use a full cup of oats instead. The result will be a tad more crisp, but no less delicious.
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Baked Buckwheat Oatmeal with Cranberries, Dried Figs & Pistachios // Serves 4 comfortably
-Adapted from Seven Spoons-
Ingredients
coconut oil for greasing the baking dish
3/4 cup thick rolled oats (not instant)
1/4 cup roasted buckwheat “kasha”
1/2 cup shelled pistachios, chopped
4 dried Calimyrna figs, diced
2 tablespoons flax seeds
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon kosher salt
3/4 cup coconut milk (full fat) plus enough water to make 1 1/3 cups liquid
3 tablespoons raw honey
1 large egg white
1 tablespoon coconut oil, melted
seeds scraped from a 1-inch section of vanilla bean
3/4 cup frozen cranberries (not thawed)
for serving: plain yogurt and more raw honey or maple syrup
Directions:
Preheat oven to 375’. Lightly grease the inside of an 8" round baking dish with coconut oil and set aside (alternatively, you can use a square 8x8 glass pan). Line the bottom of a large rimmed baking sheet with foil.
In a medium bowl, mix together the oats, buckwheat, pistachios, dried figs, flax seeds, baking powder, spices and salt. Set aside.
In another bowl, whisk together the coconut milk/water, egg white, melted coconut oil, vanilla bean seeds and honey. Set aside.
In the prepared baking dish, scatter the cranberries evenly in the bottom. Pile the oat mixture to evenly cover the berries. Carefully pour the wet milk mixture over the oats; it will not completely cover the oats with liquid; this is okay. If you use a pie plate, it will be very full.
Place on rimmed baking sheet lined with foil (to catch any spillage) and bake for 45 minutes, until the oatmeal is puffed and set, with a golden brown top.
Remove from the oven, allow to cool for a few minutes, then enjoy.
Makes about 4-5 hearty servings.
*Variations: Instead of cranberries, dried figs and pistachios, try: Grated apples with raisins and walnuts or diced persimmon with currants and buttery pecans.